Raspberry upside down cake is perfectly sweet with a touch of tartness from the berries. This easy upside down cake uses fresh or frozen raspberries and a box of cake mix!
Why this recipe works
Raspberry upside down cake makes a beautifully vibrant presentation – and it tastes just as good as it looks. The raspberries add a wonderful dose of twang and against the brown sugar topping. Plus, it comes together easily with a cake mix and either fresh or frozen raspberries.
The best part about an upside down cake is the caramelized fruit topping, whether it’s pineapple, blueberry, or raspberry this classic cake can turn just about any fruit into the star ingredient.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You can use yellow, white, French vanilla, and even lemon cake mix for this recipe. Prepare the cake mix according to package instructions (which means you will also need the ingredients listed on the back of the box).
RASPBERRIES – Fresh or frozen will work for this recipe.
How to Make Raspberry Upside Down Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle melted butter with brown sugar and use a fork to evenly distribute. Pour raspberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the raspberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Frequently Asked Questions & Expert Tips
Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and become soggy.
Yes, you can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
Yes, you can prepare, bake, and store the cake at room temperature (covered) a day in advance. When preparing ahead, I like to cut the cake into slices and pop them into an air-tight container or cake carrier.
Serving Suggestions
Serve warm with a garnish of whipped cream or a side of vanilla ice cream. However, raspberry upside down cake is equally as good chilled. It also makes a delicious breakfast cake. Enjoy!
More Upside Down Cake Recipes
- Peach Upside Down Cake
- Blueberry Upside Down Cake
- Pineapple Upside Down Bundt Cake
- Mini Pineapple Upside Down Cakes
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Raspberry Upside Down Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15.25 ounce vanilla cake mix prepared
- ½ cup unsalted butter
- 1 ¾ cups light brown sugar packed
- 1 ½ pints raspberries 3 cups
Things You’ll Need
Before You Begin
- Fresh or frozen raspberries will work for this recipe.
- You can use yellow, white, French vanilla, and even lemon cake mix for this recipe. Prepare the cake mix according to package instructions (which means you will also need the ingredients listed on the back of the box).
- Optionally add sliced almonds over top of the raspberries before baking for a bit of crunch and texture.
Instructions
- Preheat oven to 350 F. Place a 13×9 baking dish onto a cookie sheet.
- Prepare the batter for the cake mix according to the box directions. Set aside.
- Cut up butter and place it in the baking dish. Place baking dish in preheated oven for 3-4 minutes, or until butter has melted. Remove from oven.
- Sprinkle the brown sugar over the melted butter and use a fork to evenly distribute. Pour raspberries on top of brown sugar and spread around in an even layer.
- Pour prepared cake batter over the raspberries.
- Bake in 350°F oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn out on to large flat plate or cutting board.
Expert Tips & FAQs
- Store the fully cooled cake in an air-tight container kept at room temperature for up to 2 days or in the refrigerator for up to 5. Do not cover the cake until it reaches room temperature, otherwise, the cake will sweat and become soggy.
- To Make Ahead – prepare, bake, and store the cake at room temperature (covered) a day in advance.
- To Freeze – you can freeze the baked and fully cooled cake for up to 2 months. Wrap the cake well in plastic wrap followed by a layer of aluminum foil.
Nutrition
This post originally appeared here on November 1, 2008 and has since been updated with new photos and expert tips.
Amanda Davis
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jeanette says
i go to make it this week